Sea My Pie

I've made quite a lot of fish recipes for this blog but never a fish pie. I thought it was time to change all that with a recipe that used two kinds of fish and some prawns. It was early in November and the afternoon sun shone before the fog once again returned. I had been to the shop early to avoid the needless queues and been able to source the following ingredients:

500 grams of Salmon

500 grams of Cod

500 grams of Prawns

25 grams of Fresh Dill

300 ml of White Wine.

1 White Onion carefully diced

200 grams of Garden Peas

Mashed Sweet Potato and White Potato made from 1000 grams of Sweet Potato and White Potato 

White Sauce created from 100 grams of Unsalted Butter, 50 grams of Plain Flour, a tablespoon of fresh Chopped Parsley and 300 ml of Milk.

On the player was the first great Yes Album simply called "The Yes Album" and it can be listened to at: https://www.youtube.com/playlist?list=OLAK5uy_nY-QvLEUh8bovdW1btwUXJHE8I_W5bIbA    

It finds the band mastering in full long-form songs that contain much melody, strong backing tracks, top-notch musicianship and above all accessibility without over- indulgence. 

The method to make this Seafood Pie is:

1. Stew the Fish, White Onion, White Wine and Prawns in some Sunflower Oil on a low heat in a Le Cresceut or very deep frying pan for ten minutes. Add the Dill and Garden Peas and stew for another five minutes then leave to cool on one side. 

2. Steam the Potatoes for around thirty minutes until soft. Drain and mash. 

3. While the Potatoes are steaming make the White Sauce by melting the Butter in a saucepan and then mixing it with the Flour and Parsley. Then add the milk and stir on a medium heat until all the ingredients are combined into a thin, runny White Sauce 

4. Put the fish mixture in a greased pie dish. Add the White Sauce. Add the mashed potatoes and spread evenly over the top of the dish.

5. Cook in the oven on Gas Mark Six for thirty-five minutes before serving. 

Richness without it being overpowering is the key to this meal, which contains lots of protein from the Seafood and freshness from the Parsley and Dill while the White Wine creates a strong flavoursome taste.